Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 5347 | 2021-03-13 04:35:59 | 113.44 | 98% |
| 439 | 2018-01-10 03:40:17 | 98.97 | 96% |
| 124 | 2018-01-06 01:07:07 | 93.65 | 96% |